This Creamy Chicken and Vegetables recipe is perfect any night of the week. The tender chicken is tossed with a simple yet delicious creamy sauce and vegetables that tastes like a chicken pot pie minus the pie crust. Let me know if you give this recipe a try.
Butterfly two chicken breasts into four thin cutlets. Season both sides with kosher salt and cracked black pepper.
Sauté the Chicken
Heat a sauté pan over medium high heat and add the avocado oil. Once the oil is hot but not smoking add the seasoned chicken. Sauté for 4-5 minutes per side. Cooking time will vary based on the thickness of the chicken. Remove the chicken from the pan.
Make the Sauce
In the same pan, add the butter. Once melted, add the finely diced onion, carrots and celery. Sauté until tender. Add the fresh herbs. Season with kosher salt and cracked black pepper. Add the minced garlic and sauté for 1-2 more minutes.
Deglaze the pan with low sodium chicken broth. Scrape any crispy bits from the bottom of the pan. Let the broth reduce by 1/4 then remove the fresh herbs. Add the heavy cream and peas. Stir well. Finally add the grated parmesan cheese. Once the sauce reduces to your preferred thickness, nestle the chicken back into the sauce. Top with freshly chopped parsley and serve.
Notes
How to Store Store leftovers in an airtight container in the refrigerator for three to four days. Reheat in the microwave until warmed through.
Nutrition
Serving: 1serving or i chicken cutlet with 1/4 of the sauce and vegetables. | Calories: 330kcal | Carbohydrates: 7g | Protein: 28g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 116mg | Sodium: 235mg | Potassium: 620mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2603IU | Vitamin C: 11mg | Calcium: 71mg | Iron: 1mg